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Friday, March 2, 2007

A delicious recipe, the DOSA is from my Mother-in-Law's recipe treasure box.

Tomato chutney was one of my favorites when we used to travel from Coimbatore (India) to Delhi by train for 3 days. It used to be a long trip and my mom used to pack all the food for 3 days that’s why I have named it as “Travel tomato chutney”. This Tomato Delicousy was my all time favorites as it can be eaten with Idly, dosa, puri, chapatti or rice. The chutney will stay without refrigeration for about 3 to 4 days depending on the way it’s prepared.Even in US when we take long road trips I carry this chutney with me for idlis and puris.We all prefer home cooked food better than anything.

In a frying pan heat oil and add mustard, cumin, fenugreek and let it splutter. Then add asfoetida, the tomato puree, turmeric, chilli powder and salt. Mix them well and simmer the gas to medium. The moisture content in the puree should dry up and the oil should appear in between the puree, which means its ready.It’s that simple!!

18 comments:

Till now, i used to make only pachadi n curry out of Beerakaya, but this is really new concept to me, thankx for opening so many avenues, I will surely try this and let you know. You made me think outside the jar!

Wow!! Looks absolutely yumm =) I'm not too fond of eating Peerkangai as such, although I've wanted to include this in my cooking. May be this way it'll probably add a nice taste to the dosa batter!! Thank you for all the lovely recipes.

I follow your posts closely. This beerakaya recipe is very interesting. I have a quick question. Will this dosa be bitter? I see that you have not skinned the beerakaya. Doesnt the skin give a bitter taste?

Hah! Good one. I am not a big fan of ridge gourd and this I can like to love... wiataminute, what did I just say?! Like to love! lol! Jokes apart, I'd love to include this in my dosa list, good for me and S!